and i got it from a store called marshalls/home goods.
My first homebrew problem
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and i got it from a store called marshalls/home goods.
I missed this comment. So I asked if it bubbled in your sanitizer bowl, is that when it was vigorously bubbling? When did it start, how long did it last? Its always possible that you may have had a very fast fermentation already (though I think you didn't note much, if any, for Krausen. Go buy a hydrometer from your LHBS, take a reading (and post it) it will tell you a lot, and if you decide to keep brewing and want to improve, you will want one.
i plan to keep brewing and i am grabbing one after im done working so ill keep you posted... the vicious bubbling happend withing 2 days by day 3 it was basically gone. to the point of almost bubbles .. i put air lock on and bubbles still hit air lock but only very occasionally now.
what ya think?
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
i realized that hydrometer is to big im buying a new one tomorrow
I think I'm confused on how you got a hydro reading!
It appears you have this alongside, not inside, but maybe you're just showing for size comparison, not for a reading! Anyway...You need to get a vial, LHBS should sell one that fits what you bought (can also use the plastic container it came in, if there was one). Then take a sample using a sanitized turkey baster or so, pull from your carboy and pour that into your vial and insert the hydrometer, read at the bottom of the miniscus. This may take more than one pull, sanitize in between! Hydrometer is different than mine, which doesn't contain the thermometer part, one without that would be preferable.
The one issue with a small batch (1g?) is losing any amount for a hydro!
I think you may be surprised with the reading, but I've never seen something like this either!
I think I'm confused on how you got a hydro reading!
You need to get a vial, LHBS should sell one that fits what you bought (can also use the plastic container it came in, if there was one). Then take a sample using a sanitized turkey baster or so, pull from your carboy and pour that into your vial and insert the hydrometer, read at the bottom of the miniscus. This may take more than one pull, sanitize in between! Hydrometer is different than mine, which doesn't contain the thermometer part, one without that would be preferable.
The one issue with a small batch (1g?) is losing any amount for a hydro!
I think you may be surprised with the reading, but I've never seen something like this either!
so picture was for size comparison. .. im going to buy a smaller one and it wont have thermometer. ... so do i have to use separate container to test or can i just sanitize rinse and put hydrometer right in fermenter? and yes 1 g fermenter. im obviously not working with much brew. because of all that sediment.
I suppose putting into fermenter would be fine too so long as you can retrieve it back out ok, yet on this beer it may not work out given all the sediment. I use a vial as I brew 5g batches, so no big deal to lose some beer, but for you every drop is precious!
BTW- I typically only take a hydro reading at bottling, I'm fine letting it run its course, and, gasp!, watching the bubbling activity (but don't tell anyone!). All mine end up at FG just fine.
A hydrometer measures specific gravity. Your initial reading before you pitch your yeast is the OG (original gravity). The specific gravity that is taken several days apart and that hasn't changed is FG (final gravity). Using these two numbers you can calculate your alcohol by volume (ABV). Your brew has already been fermenting for some time, so you won't be able to measure your OG.
Let's say you waited for 10 more days, took a hydrometer reading and then waited 2 more days and took a second reading. If the values were the same you would know that fermentation was complete and you can bottle your beer without a worry in the world.
Let's say you waited for 10 more days, took a hydrometer reading and then waited 2 more days and took a second reading. If the values were the same you would know that fermentation was complete and you can bottle your beer without a worry in the world.
so all in all only time will tell... regardless even if kreusen doesnt appear no big deal right? by the way this is an IPA... name was everyday IPA from brooklyn brew shop.. and im thinking that god only knows how old the yeast was in the package. idk... i can still see bubbling in fermenter and airlock occasionally pops a bubble.
You bet!!! Time will tell and I think that your beer could be awesome.
thanks man i hope so im pretty excited. i also forgot to mentio. im a moron... and decided that maybe i didnt activate the yeast and this morning before i made this account for this forum.. i took airlock off and sanitized my hand and shook the hell out of fermenter again... i didnt think anything of it until just now.... is this bad.?
Take this time to read Charlie Papazian's "The Complete Joy of Homebrewing" or some other highly recommended book. It's pretty much a done deal now. Just think about how you are going to go about sanitizing and doing your bottling. Take your learnings from this batch and try to do better next batch.
To answer your question though, just leave it be. Don't touch it again for minimum two weeks. Look at it, count bubbles, smell the air lock, anything, but don't touch it again until the time comes.
If you really have to do something, go get another one gallon carboy and do it again... but better.
To answer your question though, just leave it be. Don't touch it again for minimum two weeks. Look at it, count bubbles, smell the air lock, anything, but don't touch it again until the time comes.
If you really have to do something, go get another one gallon carboy and do it again... but better.
Of course do that, but if you really need to brew something now. Get a new carboy while your waiting for this one to finish.
FG depends on a lot of things. My last one started at 1.076 and ended at 1.015. My current batch started at 1.058 and ended at 1.010. Keep in mind that those are part grain, part extract, so it is a lot easier for me to be sure there is lots of sugar in my wort for the yeasties. Your milage may vary depending on what temps you kept during the mash.
Nothing wrong with putting the SANITIZED hydrometer into the fermenter to get the SG - your hands should be sanitized, too so you don't contaminate the fermenter while retrieving it. And as you pointed out, it needs to be short enough that it doesn't rest on the bottom.
ThomasPaine
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Yes this is bad. You have already fermented this beer and shaking it will oxidize it. Only shake before fermentation never after.
ThomasPaine
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From the first pic it was obvious that your fermentation was finished. Lots of yeast in that jug. You will get a 8 or 9pack instead of a 12pack though.
theseeker4
Well-Known Member
Don't do that. That will oxidize the beer, making it taste like wet cardboard. Just get it cold, like just above freezing, for a few days prior to bottling to crash out and allow the solids to settle.
Your process seemed ok up until that last shake up...oops! I agree with the poster who said brew again and put in another fermenter (and read a brew book, Palmer's how to brew being another good resource).
This beer may still taste ok, will be interesting to hear, or as we fear that last shake up will introduce the negative effects of oxidation. So brew it again, you can end up with a nice side by side comparison in 5-6 weeks. Did you get a new hydro and take a reading?
This beer may still taste ok, will be interesting to hear, or as we fear that last shake up will introduce the negative effects of oxidation. So brew it again, you can end up with a nice side by side comparison in 5-6 weeks. Did you get a new hydro and take a reading?
Oh and for the record a quick vigorous fermentation and then what appears to be stopped is not unusual. And the yeast is still working cleaning up. Patience brother brewer! 😃
